HOW TO COOK EGGS IN THE INSTANT POT

I have been wanting to write a how to cook eggs in the instant pot for awhile now! Hard-boiling eggs was the game changer when it came to deciding whether the Instant Pot was worth it!!  Previously I had tried every way possible to cook an egg to perfection. (my favorite method before the Instant Pot was steaming them)

Instant Pot eggs

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INSTANT POT SPAGHETTI SQUASH

Have you guys hopped on the Instant Pot train yet?  It took me a good couple of years to FINALLY give in and get one, and other than having absolutely no room in my tiny kitchen to store it, it is a great “appliance” to have. For the last few months over on my Instagram stories, I’ve documented my Instant Pot adventures. What has worked, what hasn’t (honest bomb….I still am working on perfecting veggies in there), correct timing; there really is a bit of a learning curve to it, but once you get the idea of it, it’s pretty easy!

Instant Pot Spaghetti Squash

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JALAPENO CILANTRO BREAKFAST SAUSAGE PATTIES

I don’t know about you, but there is only so much chicken apple sausage I can eat. It’s good, don’t get me wrong, but just like how people can get tired of eggs, I get tired of chicken and apple sausage. Hashtag majorly. And all the “fun” flavors at the store either have a crap ton of sugar in it or are so.dang.expensive. I mean $8.99 for a 4 pack of sausage stuffed with pineapple. Yah, umm no thanks, I’ll just do it myself and get twice as many!! Plus I know exactly whats going into them!

jalapeno sausage

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FRIED BUFFALO TOSTONES

While traveling through Portland we stopped at a restaurant where they had these deep fried tostones doused in buffalo sauce…..and of course it was AH-MAZING. I mean practically every restaurant in Portland is pretty great!! I get a lot of inspiration from eating at restaurants and I’m sure that a lot of other food bloggers do too! So after our trip I practiced perfecting the buffalo tostones, sans deep DEEEPP fried!

buffalo tostones

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STRAWBERRY TARTINE

Summer has officially hit the bay area HARD and this Strawberry Tartine is perfect for all the summer get together’s I know you will all be having!! This recipe, if honestly you really want to call it a recipe, is so simple to make. It uses minimal ingredients, (SCORE) and tastes magical (SCORE again)

strawberry tartine

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PICKLED JALAPENOS

Raise your hand if you are a fan of pickled jalapenos!  If you could see me right now I’m raising both of my hands because I love anything pickled, especially jalapenos.  However, this used to not be the case….I couldn’t even fathom the thought of a pickled jalapeno anywhere near my mouth.  But then one Christmas (maybe 6 years ago or so) I received some pickled jalapenos as a gift! Something about a homemade gift made me want to try them out again and guess what; I LOVED THEM!

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ARTICHOKE BASIL PESTO

I am a HUGE pesto fan. Like huge!!  It literally is great on E-V-E-R-Y-T-H-I-N-G. And lets not even start with all the different ways you can make pesto. Practically limitless!! But I’m pretty sure that this pesto trumps all other pesto’s!!  I’ve used artichokes in past sauces (like my Artichoke Chimichurri) because it gives a little extra flavor and makes everything so creamy!

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STUFFED MUSHROOMS

Hands down my father-in-law makes the best stuffed mushrooms I’ve ever had.  I swear he must put crack in it or something because I can never have enough and I always want more! I kid, I kid……..there are no drugs in his mushrooms……..

It’s hard to recreate something that is already so delicious.  There are some expectations that need to be met (especially by my husband) so I figured the best way to meet and exceed those expectations is to put bacon in it. Because bacon = crack.

 

 

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BRUSSELS WITH RED CHILI VINAIGRETTE

There is a restaurant in the Santa Cruz area that has the BEST brussels sprouts I have ever put into my mouth. We go about twice a year and seriously guys….I think about it for like 3 weeks straight after eating them! Last time we were there I asked them what made their brussels so DREAMY and they said that they fry the parsley that goes on top. My mind was blown! Fried parsley; that is GENIUS!

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SWEET CASHEW MILK AND COLD BREW

Coffee is my drink of choice.  I absolutely love it.  But like a lot of drinks, coffee is an acquired taste, especially straight up black!!  Now, I didn’t used to be this way.  I drank grande iced nonfat vanilla latte’s like it was my job!  But then I was gifted an espresso machine which was the turning point for me.  We started making our own lattes at home with (store bought) almond milk and thenn we had just straight espresso and I never really looked back at having anything in my coffee.  I’ve dabbled in making my own nutmilks before, but gave up because lets be honest, using cheesecloth to strain anything equals a big hot mess!!

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